You know how you’re always told to ‘eat the rainbow’? Well, here’s a bowful of the green part.
Consider Adding Some Protein...
Ingredients
Serves 1
- 3 cups romaine lettuce, chopped
- 1 cup arugula
- 1/2 avocado, diced
- 1/4 cup small broccoli florets (raw)
- 1/4 cup canned corn kernels, drained and rinsed
- 1/4 cup carrot, shredded
- 1/4 cup Parmesan flakes
- 2 tablespoons raw sunflower seeds
- Pita bread
- Extra Virgin Olive Oil, for drizzling
- Fine sea salt and freshly ground black pepper
- Optional: 1/4 tablespoon garlic powder and 1/4 tablespoon dried thyme
- 1/3 cup Honey Mustard Dressing
Nutritional Value
1100 Calories
60.8g F | 95g C | 20.9g P
Directions
For the Homemade Pita Chips
- Preheat over to 190°C (375°F). Line a sheet tray with parchment paper.
- Cut the pitas into wedges, then pull each wedge apart to form 2 triangles. (Think mini pizza slices.)
- Brush each side of the triangles with olive oil, then arrange on the tray. Sprinkle them generously with salt, pepper, and optionally garlic powder and dried thyme.
- Bake for 5 minutes, then remove the tray from the oven, turn the chips over, and continue to bake until crisp and golden, another 5 minutes.
- Set aside to cool completely.
- Combine all of the ingredients in a large bowl.
- Toss in the dressing until well mixed.
Share this post
